Brussels sprouts dressed up for your next holiday meal. Serve with Roasted Rack of Pork or with Port-Glazed Pork Roast with Apple-Horseradish Sauce.

Brussels Sprouts with Prosciutto and Parmesan

3 tablespoons butter
2 cloves garlic, minced
3 ounces thinly sliced prosciutto, cut into slivers
1 1/2 pound Brussels sprouts, trimmed and halved
2 tablespoons all-purpose flour
1 1/2 cups light cream (half and half)
3 tablespoons Marsala wine
3/4 teaspoon grated nutmeg
Salt and freshly ground pepper, to taste
3/4 cup freshly grated Parmesan cheese, divided use

1. Preheat oven to 350°F (175°C).
2. Melt butter in large skillet over medium-high heat. Add garlic and prosciutto and cook for 2 minutes, tossing.
3. Add brussels sprouts and continue to cook for 5 minutes.
4. Stir in flour and toss to coat sprouts. Gradually stir in cream and Marsala. Reduce heat to a simmer, cover and let simmer until sprouts are tender, about 12 to 15 minutes.
5. Add nutmeg and season to taste with salt and pepper. Stir in 1/4 cup Parmesan cheese and cook just until cheese is melted. Remove from heat.
6. Transfer mixture to an oval baking dish and top with remaining 1/4 cup Parmesan.
7. Bake until bubbly and top is slightly browned, about 20 minutes. Serve hot.

Serves 8

Recipe provided courtesy of Pork, The Other White Meat.